We can trace eating oxtails back to slavery.  Oxtails were considered “throwaway meat” Throwaway meat was any part of the animal the slave owners considered uneatable such as ham hocks, ears, jowls, snouts, feet, and tails. Smothered oxtails are a dish we call “soul food,” which has expanded from the southern states.  Now that oxtails are a popular cut of meat, the price has gone from pennies a pound to $8.00 to $13.00 a pound.


2 1/2 pounds oxtails, 2 white onions, chopped, 3 minced garlic cloves, 2 bay leaves, 2 (2 oz.) packages onion soup mix, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon black pepper, 2 teaspoons cajun seasoning salt, 2 teaspoons Worcestershire sauce, 3 cups water, 3 cups beef broth

Attempt to get the oxtails all the same size.  Wash meat, season meat with granulated garlic, onion powder, salt, and pepper.  Get out a heavy pot add 2 tablespoons of garlic oil.  Heat the oil to 350 degrees, add the meat.  Brown the meat on all sides.  Remove the meat, set it aside.  Add the onions, saute until they are translucent.  Add the minced garlic cook another minute, do not brown the garlic.  Add the meat back into the pot and the thyme, Worcestershire sauce, water, and broth, mix well.  Bring to a rapid boil for about 5 minutes.  Put a top on the pot reduce the heat to a simmer.  Cook until the meat is tender and about to fall off the bone.  The meat is tender when you pierce the meat with a fork, and it comes off the bone.  It’s hard for me to tell you how long this takes cause I don’t know the size of your oxtails.  Remove 2 cups of the broth add 3 tablespoons of flour.  Stir until the flour is dissolved.  Taste add salt and pepper to taste.  Pour this mixture back into the pot.  Bring to a rapid boil stir constantly until the broth starts to thicken. Cover the pot, reduce to a simmer, cook for another 30 minutes.

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